Last year, I bought a vintage cookbook from 1959 (and then revised in 1972) called Farm Journal’s Country Cookbook. I originally chose it for décor purposes – the green cover is beautiful! – but after a peek at the recipes inside, I decided that this could be a really useful item too. In 2021, I’m hoping to work my way through many of the recipes and share with you along the way.
P.S. If you want a Country Cookbook of your own, I found this one and this one and this one for sale over on etsy! (affiliate links)
My first choice was a “breakfast for dinner” option: Cheese/Bacon Pie. The cookbook describes this recipe as “very rich and very delicious” and we all agreed! I’d consider this one a very creamy quiche. (I also used the crust recipe from the book, using my food processor to make the process even easier, but even a store-bought version would do.)
Cheese & Bacon Pie
Ingredients
- unbaked 9" pie shell
- 10 slices crisp cooked bacon crumbled
- ⅓ cup onion minced
- 1 cup shredded Swiss cheese about 4oz.
- 4 eggs
- 2 cups milk or heavy cream
- ½ tsp salt
- ⅛ tsp pepper
Instructions
- Sprinkle bacon, onion and cheese in the bottom of an unbaked pie shell.
- Beat eggs slightly. Beat in remaining ingredients, then pour into the pie shell.
- Bake at 425° for 15 minutes. Then reduce the heat to 300° and bake an additional 30 minutes or until a knife inserted 1" from the edge comes out clean.
- Let stand for 10 minutes before cutting into wedges.
That’s a fun project! Who knows how many new favorites you will discover
The majority of the recipes use really simple ingredients, which is so nice. I’m excited to learn a few new tricks!